Preheat the oven to 350°F (175°C). Get your 8x8 inch baking dish ready by spraying it with some cooking spray.
Combine graham cracker crumbs, melted butter, sugar, and lemon zest in a medium bowl. Stir until the mixture feels moist and sandy.
Press the crumb mixture into the prepared pan, making sure it goes up the sides about an inch.
Bake the crust for 10 minutes, then remove it from the oven and let it cool to room temperature.
Mix egg yolks and sweetened condensed milk vigorously in a bowl. Stir in the lemon juice and lemon zest until the mixture starts to thicken.
Fold in the fresh raspberries gently.
Pour the lemon raspberry filling evenly over the graham cracker crust in the baking dish.
Bake for 15 minutes or until the filling is set.
Cool the dish to room temperature. After that, chill it in the refrigerator for at least one hour before serving.
Cut into bars and serve.
